Dinner
A few days ago I made a nice dinner for my family and
I. I started with some Smart Chicken Leg Quarters. I put sea salt, black pepper
and paprika on them, and baked them in the oven. For a vegetable side dish, we
had steamed green beans, and a big bowl of ripe grape tomatoes. Another side
dish was Quinoa Pilaf, made with steamed quinoa, black lentils, corn, sautéed onions,
yellow bell peppers, garlic and celery. This would have been a very healthy
meal made with all organic or local ingredients, but I decided to have a Coke
Zero with it, and then for dessert I had some Peanut Butter Cup Custard from
Culvers. 
- Smart Chicken Leg Quarters were purchased from The Outpost Natural Foods in Bay View. When I saw them on sale (at $2.79/lb.), I bought two packages, cooked one and put the other in the freezer.
- The sea salt was, Eden Sea Salt, from France. (a gift from my sister)
- The black pepper and paprika were from Penzey’s in Waukesha.
- The green beans were from a local farmer’s market and they were perfect, crisp and tasty.
- The grape tomatoes were from my own garden. It was towards the end of the season, but they were still quite good.
- I bought the quinoa, in bulk, at the Outpost. It was just the gold colored quinoa, and not a mixture of black, red, and gold.
- The lentils were Westbrae Natural Organic Black Lentils from the Outpost. (They were on sale, and I thought that they would be great in the pilaf, and I was right.)
- The corn was a frozen bag from Cascadian Farms, also from the Outpost, as well as the onion, bell pepper, garlic, and celery.
